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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 perfect white rice

Ingredients Ingredient Checklist 1 cup long-grain white rice 1/2 teaspoon salt

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 perfect white rice

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

perfect white rice

perfect white rice

Ingredients

Ingredients

  • 1 cup long-grain white rice 1/2 teaspoon salt

Directions

Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.

Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.

Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.

Reviews (19)

 Add Rating & Review     140 Ratings   5 star values:        47    4 star values:        38    3 star values:        26    2 star values:        15    1 star values:        14

Load More Reviews

Reviews (19)

Add Rating & Review     140 Ratings   5 star values:        47    4 star values:        38    3 star values:        26    2 star values:        15    1 star values:        14

Add Rating & Review

140 Ratings 5 star values: 47 4 star values: 38 3 star values: 26 2 star values: 15 1 star values: 14

140 Ratings 5 star values: 47 4 star values: 38 3 star values: 26 2 star values: 15 1 star values: 14

140 Ratings 5 star values: 47 4 star values: 38 3 star values: 26 2 star values: 15 1 star values: 14

  • 5 star values: 47 4 star values: 38 3 star values: 26 2 star values: 15 1 star values: 14

    Martha Stewart Member     Rating: 3 stars       10/17/2019   I rinse the starch off 1st then you won't have sticky rice.  

Martha Stewart Member     Rating: 4 stars       08/23/2018   The rice turned out perfect!  

Martha Stewart Member     Rating: 5 stars       08/12/2018   I followed these instructions and finally made good rice without it being all mushy and stuck together  

Martha Stewart Member     Rating: 5 stars       07/01/2018   I followed the instructions and had perfect results!  

Martha Stewart Member     Rating: 5 stars       06/06/2018   comes out perfect everytime.  

Martha Stewart Member     Rating: 2 stars       05/26/2018   It was WAY too salty.  

Martha Stewart Member     Rating: 5 stars       01/17/2018   What great directions! But, I have a question, Martha: in your video you use one:one ratio for your rices, yet you suggest a 2:1 ration in your recipe.... I'm curious to try you 1:1 idea to see how well it might work.  

Martha Stewart Member     Rating: 5 stars       11/29/2017   This worked perfectly for me, thanks! My electric stovetop burns a bit hotter so it only took 14 minutes for me. I also only let it steam off heat for an extra 6 minutes and it was fine after a good fluffing (we were hungry and my curry had been ready for a couple minutes so we just couldn't wait, lol.)  

Martha Stewart Member     Rating: 5 stars       11/19/2017   Thank you, thank you, thank you!!! This is the only method I've ever had success with!  

Martha Stewart Member     Rating: 1 stars       04/08/2017   this is racist  

Martha Stewart Member     Rating: 4 stars       01/18/2017   I have been cooking since I was a young girl and I learned much of what I know from my grandmother. The one thing that I never could cook was rice. It either burned, was crunchy, or soggy and slimy. I just made the perfect rice for the first time using this method! Thank you for explaining exactly what to do in an easy way!  

Martha Stewart Member     Rating: Unrated       12/26/2016   I can't believe it. My rice turned out perfect. Finally! I have followed box directions to no avail. This was so easy, and it turned out wonderful. Thanks Martha. (and crew)  

Martha Stewart Member     Rating: Unrated       06/08/2015   Good method...works every time. Wonder, though, can it be doubled or even tripled foot a larger number of people?  

Martha Stewart Member     Rating: Unrated       02/23/2013   My Roomate is always asking me questions about how long, to cook this, & that, especially, Rice. I have been An Executive Chef, in Boston, Ma. in the 80`s & 90`s, & up to 2005. But I can`t always answer his questions, because so many things just came Naturally to Me.  

Martha Stewart Member     Rating: Unrated       02/06/2009   What I do when I make rice is I leave the lid slightly open so just enough steam escapes and the water won't boil over and no air bubbles will form and "lift" the lid and make a mess everywhere. Another tip, I sometimes use a rice maker, they're inexpensive and the rice comes out perfect everytime!. Hope this is helpful!  

Martha Stewart Member     Rating: Unrated       02/06/2009   Here is a tip that I saw on Martha a bit ago. Always salt your rice before you cook it (like it says to do here) because she said that you can never get the rice to taste salty enough if you salt it afterwards. I never have salted it before cooking, but will now because I seem to dump salt on, and am never satisfied. Also, I cook my rice in a rice cooker and it turns out perfectly when I add a bit of oil to it before I plug it in.  

Martha Stewart Member     Rating: Unrated       02/06/2009   lico123 - there are a couple things you can do. First, use a larger pan. Second, turn the heat down a little - you shoud be on a simmer. When you first bring the water to a boil it will boil over if you don't catch it and lift the pan off the burner for a few seconds while it cools a little. Third, you can add a teaspoon of olive oil (extra virgin if you don't want any flavor added) or butter. This works with pasta, too, to keep it from boiling over.  

Martha Stewart Member     Rating: Unrated       02/05/2009   I use a large saucepan. It doesn't seem to boil over unless I am cooking on a stove whose "simmer" setting is too high. I hope that helps.  

Martha Stewart Member     Rating: Unrated       02/04/2009   hey, can someone out there help me. anytime I make plain white rice, there are always air bubbles that come up, so I have to constantly keep running to the pot, cause it'll spill over. How can I avoid this? So I've given up making white rice.Sure miss it,cause I love it. thanks

    Martha Stewart Member

    Rating: 3 stars 10/17/2019

I rinse the starch off 1st then you won’t have sticky rice.

Rating: 3 stars

Rating: 4 stars 08/23/2018

The rice turned out perfect!

Rating: 4 stars

Rating: 5 stars 08/12/2018

I followed these instructions and finally made good rice without it being all mushy and stuck together

Rating: 5 stars

Rating: 5 stars 07/01/2018

I followed the instructions and had perfect results!

Rating: 5 stars 06/06/2018

comes out perfect everytime.

Rating: 2 stars 05/26/2018

It was WAY too salty.

Rating: 2 stars

Rating: 5 stars 01/17/2018

What great directions! But, I have a question, Martha: in your video you use one:one ratio for your rices, yet you suggest a 2:1 ration in your recipe…. I’m curious to try you 1:1 idea to see how well it might work.

Rating: 5 stars 11/29/2017

This worked perfectly for me, thanks! My electric stovetop burns a bit hotter so it only took 14 minutes for me. I also only let it steam off heat for an extra 6 minutes and it was fine after a good fluffing (we were hungry and my curry had been ready for a couple minutes so we just couldn’t wait, lol.)

Rating: 5 stars 11/19/2017

Thank you, thank you, thank you!!! This is the only method I’ve ever had success with!

Rating: 1 stars 04/08/2017

this is racist

Rating: 1 stars

Rating: 4 stars 01/18/2017

I have been cooking since I was a young girl and I learned much of what I know from my grandmother. The one thing that I never could cook was rice. It either burned, was crunchy, or soggy and slimy. I just made the perfect rice for the first time using this method! Thank you for explaining exactly what to do in an easy way!

Rating: Unrated 12/26/2016

I can’t believe it. My rice turned out perfect. Finally! I have followed box directions to no avail. This was so easy, and it turned out wonderful. Thanks Martha. (and crew)

Rating: Unrated

Rating: Unrated 06/08/2015

Good method…works every time. Wonder, though, can it be doubled or even tripled foot a larger number of people?

Rating: Unrated 02/23/2013

My Roomate is always asking me questions about how long, to cook this, & that, especially, Rice. I have been An Executive Chef, in Boston, Ma. in the 80s & 90s, & up to 2005. But I can`t always answer his questions, because so many things just came Naturally to Me.

Rating: Unrated 02/06/2009

What I do when I make rice is I leave the lid slightly open so just enough steam escapes and the water won’t boil over and no air bubbles will form and “lift” the lid and make a mess everywhere. Another tip, I sometimes use a rice maker, they’re inexpensive and the rice comes out perfect everytime!. Hope this is helpful!

Here is a tip that I saw on Martha a bit ago. Always salt your rice before you cook it (like it says to do here) because she said that you can never get the rice to taste salty enough if you salt it afterwards. I never have salted it before cooking, but will now because I seem to dump salt on, and am never satisfied. Also, I cook my rice in a rice cooker and it turns out perfectly when I add a bit of oil to it before I plug it in.

lico123 - there are a couple things you can do. First, use a larger pan. Second, turn the heat down a little - you shoud be on a simmer. When you first bring the water to a boil it will boil over if you don’t catch it and lift the pan off the burner for a few seconds while it cools a little. Third, you can add a teaspoon of olive oil (extra virgin if you don’t want any flavor added) or butter. This works with pasta, too, to keep it from boiling over.

Rating: Unrated 02/05/2009

I use a large saucepan. It doesn’t seem to boil over unless I am cooking on a stove whose “simmer” setting is too high. I hope that helps.

Rating: Unrated 02/04/2009

hey, can someone out there help me. anytime I make plain white rice, there are always air bubbles that come up, so I have to constantly keep running to the pot, cause it’ll spill over. How can I avoid this? So I’ve given up making white rice.Sure miss it,cause I love it. thanks

All Reviews for Perfect White Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Perfect White Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest